It turns out that non-Italians’ view of Italian food is often a little... off. First, I learned Italians use far more water to cook pasta than I always have.Then, I found out some use a secret ingredient to make their tomato sauces less acidic ― and it’s not sugar, as I had grown up believing. Now, it seems there’s another traditional approach not all of us take when cooking a classic dish. Risotto, the delicious rice dish, is meant to have a completely different texture than you might have grown to expect, according to Italian-American food writer Susan Russo, and the sun-dried tomato processors Bella Sun Luci.How should risotto really be cooked?